Slow Cooker Fall-Off-the-Bone Barbecue Beef Ribs: Deliciously Effortless
Craving melt-in-your-mouth barbecue ribs without the hassle? These Slow Cooker Barbecue Beef Ribs are your answer! This recipe offers a fantastic twist on classic slow cooker meals, resulting in incredibly tender and flavorful ribs that are sure to impress.
Flavorful Ingredients, Effortless Preparation:
- The Savory Base:
- 4 beef ribs (cut individually): These form the base of the dish, offering a hearty and succulent bite.
- 1 liter beef stock (reduced by half): Low-fat beef stock is simmered to concentrate its flavor, creating a rich and savory base for the ribs.
- 1/2 liter beer: Adds a touch of hoppy bitterness and depth of flavor that complements the sweetness of the barbecue sauce.
- The Aromatic Trio:
- 2 large onions, cut into feathers: Softened onions add sweetness and a touch of caramelized depth.
- 10 cloves garlic, peeled and crushed: Infuses the dish with a robust garlic flavor.
- The Flavor Boosters:
- 2 tablespoons Dijon mustard: Adds a touch of tanginess that cuts through the richness of the dish.
- Bay leaves: Impart a subtle herbal note.
- Black peppercorns: Crushed peppercorns add a subtle kick of heat.
- Salt: Enhances the overall flavor profile.
- The Thickening Touch:
- 1/2 cup flour: Used to lightly coat the ribs before searing, adding a touch of texture.
- 2 tablespoons cornstarch: Thickens the sauce for a more luxurious consistency.
Step-by-Step Guide to Fall-Off-the-Bone Deliciousness:
- Reduce and Flavor the Broth: In a saucepan over high heat, reduce the beef stock by half along with crushed black peppercorns and bay leaves. This concentrated broth forms the flavorful base for cooking the ribs.
- Prep and Sear the Ribs: While the broth simmers, cut the ribs individually, season them with salt and pepper, and lightly coat them in flour. Sear the ribs in a hot pan with a little olive oil until browned on all sides. This step adds a delicious caramelized flavor to the meat.
- Sauté the Vegetables: In the same pan used for searing the ribs (adding more oil if necessary), sauté the onions until softened and starting to brown. Season with salt and pepper for extra flavor.
- Assemble in the Slow Cooker: Add the browned onions to the bottom of your slow cooker. Layer the seared ribs on top, placing them bone-side up. Pour in the reduced beef stock and enough beer to reach about halfway up the ribs.
- Slow Cook to Tender Perfection: Cover the slow cooker and cook on low for 5 ½ hours, checking and flipping the ribs occasionally to ensure even cooking. The slow cooking process allows the collagen in the ribs to break down, resulting in fall-off-the-the-bone tenderness.
- Rest and Thicken the Sauce: After slow cooking, let the ribs rest for 2 hours in the covered pot on the warming setting. This allows the flavors to further meld. Then, transfer the ribs to a serving dish.
- Flavorful Finishing Touches: Strain the cooking liquid from the slow cooker and skim off any excess fat that may have risen to the surface. In a separate saucepan, whisk together the cornstarch with 2 tablespoons of water to form a slurry. Add the slurry to the strained cooking liquid and bring to a boil over high heat, cooking for 30 minutes until thickened. Season the sauce with additional salt if desired.
- Serve and Savor: Pour the thickened sauce over the ribs or serve it on the side for dipping. Enjoy these Slow Cooker Barbecue Beef Ribs – a guaranteed crowd-pleaser that's bursting with flavor and incredibly easy to prepare!
Tips:
- Consider letting the ribs rest overnight in the refrigerator after slow cooking. This allows the flavors to intensify further, and the meat will be even more tender when reheated.
- Feel free to experiment with different types of barbecue sauce to create your own unique flavor profile.
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